Is this a question that we often hear? What’s the difference between baking soda Vs powder? Come on, let’s discuss one by one, shall we?
Differences between Baking Soda Vs Powder
Baking Soda
Baking soda is sodium bicarbonate. Usually added to the cake mix in the oven, commonly used in baked goods.
How it works
Because baking soda belongs to the alkaline group, when it meets an acidic group, carbon dioxide gas is created so that the pH becomes neutral. So that the cake expands perfectly because the cake can expand if the pH is made neutral.
What are the acids that include it? Buttermilk, brown sugar, lemon juice, yogurt, honey and chocolate. The addition of these ingredients will hinder the development of the cake if baking soda is not added. One thing you remember, baking soda will only react when it is in the liquid,
If that’s the case, is it okay, for the sake of the cake to rise, we add a lot of baking soda? Wow, don’t, please, because if there’s too much baking soda left over, it won’t be mixed with acidic ingredients. The rest is what makes the cake bitter and tastes soapy.
Baking Powder
Next to baking powder. It’s no wonder that people get confused with baking powder and baking soda because both of them come from the same ingredients. The difference is that in the baking powder there is the addition of cream of tartar.
2 Types of Baking Powder
Double acting baking powder and single-acting baking powder. Baking powder double action, twice working. First action when baking powder comes into contact with acids or solutions. Both when heated at high temperatures. Single acting baking powder, works when in contact with acids or solutions.
Use of Baking Powder
The baking powder is used in recipes that do not require the addition of an acidic ingredient. For example, in cookie dough. Because it comes into contact with the liquid in the dough, the baking powder performs its function as a developer.
Can You Replace Each Other?
- In recipes using baking soda, baking powder can be replaced as long as the amount is doubled (3-4 times)
- The recipe uses baking powder, it can be replaced with baking soda if there is an acidic ingredient in it. If not, add the acid class material.
- Also remember, when replacing baking powder with baking soda, salt must be added.
Can It Be Used Both?
Can. What’s the point of adding these two ingredients?
- To make the dough more fluffy. Baking soda expands when it reacts with the acid. Baking powder works only because it comes in contact with the liquid.
- To create a darker cake color.
